Arugula Salad with Olives, Feta and Dill


To jazz up arugula salad and give it a slightly Greek twist, Michael Symon tosses it with chopped fresh dill, briny Greek feta cheese and kalamata olives. He finishes the salad with extra-virgin Greek olive oil, which he says has a pure flavor and is generally more affordable than olive oil from Italy.More Green Salad Recipes

Arugula Salad with Olives, Feta and Dill
Photo: © Maura McEvoy
Active Time:
20 mins
Total Time:
1 hrs 20 mins


  • 1 red onion (very thinly sliced)

  • 1 garlic clove (minced)

  • 1 cup pitted kalamata olives (coarsely chopped)

  • ½ cup plus 2 tablespoons extra-virgin olive oil

  • ¼ cup plus 2 tablespoons red wine vinegar

  • Salt and freshly ground pepper

  • 3 tablespoons chopped fresh dill

  • 1 cup crumbled Greek feta cheese (5 ounces)

  • 14 ounces baby arugula (20 cups)


  1. In a large bowl, toss the onion, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away.

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